About
“The path is not ahead of you, but behind you...” Mia Couto could’ve been talking about matapa, because this dish is Mozambique’s past and present stirred together in one pot — a memory you can taste, a story you can smell long before it hits the table.
Matapa starts humbly, the way so many great African dishes do: cassava leaves pounded into submission, garlic crushed with the side of a knife, peanuts ground until they become a paste. Then comes the coconut milk — that silky, tropical whisper that tells you you’re somewhere near the Indian Ocean — and sometimes shrimp or tiny dried prawns to remind you that the sea is never far away in Mozambique.
The Makua people have been cooking versions of this for generations, long before borders were drawn, long before kitchens had electricity. It’s food built on availability and instinct, cooked slowly until the cassava leaves go from tough and fibrous to tender and green, soaking up the fat and sweetness of coconut and the earthy depth of peanuts. What you end up with is a stew that tastes like it has a soul — creamy, smoky, nutty, and unapologetically rich.
Matapa isn’t just eaten; it’s shared. It shows up at weddings, celebrations, homecomings, moments when families gather and stories stretch longer than the meal. And like all great coastal dishes, it carries layers of influence — indigenous tradition, Indian Ocean trade routes, Portuguese echoes — all absorbed and re-imagined until the result is unmistakably Mozambican.
Today, you’ll find matapa far from the villages where it was born. It’s on restaurant menus, in expat kitchens, in the bowls of curious travelers who fall for its quiet depth. But its essence never changes. It’s a dish that reminds you that the best food isn’t flashy — it’s rooted, patient, and honest.
A bowl of matapa doesn’t just fill you up. It pulls you backward through history and forward into memory, proving what Mozambicans have always known: the future tastes better when you honor the past.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
.jpg)
Shrimp Matapa From Mozambique
Matapa is a traditional Mozambican dish that has its roots in the cuisine of the Makua people, one of the largest ethnic groups in the country.
Prep time
30 mins
Cook time
2 hours
Serves
3-5
INGREDIENTS
1lb (454g) shrimp, deshelled
2 bunches kale, collard greens or cassava leaves
1/2 lb spinach
one onion, chopped
2 cans (400ml) coconut milk
1 lb roasted peanuts
6 cloves minced garlic
3.5 cups water
salt and pepper to taste
vegetable oil
Best served with hot chilis such as birds eye or scotch bonnet and white rice.
Small Book Big Flavor Vol. 1 is your essential guide to transforming everyday meals into culinary delights with minimal effort. This compact book reignites the joy of home cooking by offering easy-to-follow recipes and practical tips that infuse bold flavors into your dishes. Whether you're a beginner or an experienced cook, you'll find inspiration in its diverse, globally-influenced ideas, from creamy chicken curry to flavorful pilaf rice. Embrace the art of soulful, memorable home cooking and make every meal an event with this indispensable culinary resource.
Instructions
A rich and creamy kale dish served with poached shrimp.
Click here for video recipe and story on Instagram
Wash the cassava leaves, kale or collard greens and spinach thoroughly and roughly chop in a food processor or blender.
In a large pot, vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent.
Add the chopped cassava leaves (or spinach) to the pot and stir well to combine with the garlic and onion. Cook for a few minutes until the leaves are wilted. Turn to a simmer.
In a seperate pot, boil the shrimp shells with salt for 5 minutes. Strain out shrimp shells to reserve your stock.
In a food processor, grind your roasted peanuts to a fine consistnecy.
Now return your shrimp stock to the heat, bringing to a medium simmer. Add in your peanuts and stir. Cook for 2-3 minutes, or until it becomes combined. Next add in your coconut milk and cook together for another 5-10 minutes.
Pour in the coconut milk and peanut mixture into your greens and stir well to combine all the ingredients. Add salt to taste. Bring to a rolling simmer and cook for one to one and a half hours, adding more water if needed, cooking to your wanted consistency.
Once ten minutes away from being done, If you're using shrimp or other seafood, add it to the pot and allow it to cook with the other ingredients.
Let the mixture simmer for about 10 minutes, stirring occasionally. If the mixture becomes too thick, you can add a little water to adjust the consistency.
Once the flavors have melded and the matapa has reached the desired consistency, remove it from the heat.
Serve the matapa hot with steamed rice or a traditional Mozambican staple like cassava or maize.
